Our Recipes: Vegan Pasta & Noodles | Forks Over Knives

30-Minute Spring Roll Bowl

Laura Marzen, RD, LD — Mon, 07 Apr 2025 17:11:28 +0000

These vibrant spring roll bowls are a snap to prepare in 30 minutes. With brown rice linguine, fork-tender veggies, and crunchy ribbons of radish, they deliver all the fresh flavors of a spring roll but with the ease of a bowl! Use a vegetable peeler to make long, thin ribbons of daikon radish. Top with crunchy almonds and drizzle with a warm ginger-soy sauce for a quick and delicious meal that will satisfy everyone at the table.

Tips

Radish swap: If you can’t find daikon or other long white radishes, use any other variety, but cut them into matchsticks instead of noodles. If the tops are attached, chop a few leaves to sprinkle on as a garnish.

Gluten-free version: Use gluten-free tamari instead of soy sauce.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 bowls

Time: 30 minutes

12 oz. dried brown rice linguine or pad Thai noodles
3 cups fresh broccoli florets
1½ cups frozen shelled edamame
¼ cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon no-salt-added tomato paste
1 tablespoon grated fresh ginger
½ teaspoon cornstarch
¼ to ½ teaspoon crushed red pepper
8 oz. daikon radish or other large radishes, trimmed
¾ cup coarsely shredded carrots
2 scallions, sliced
¼ cup sliced almonds, toasted

Instructions

In a 6- to 8-quart heavy pot cook noodles according to package directions, adding broccoli and edamame the last 2 to 3 minutes of cooking. Reserve ¼ cup of the cooking water. Drain noodles and vegetables. Transfer to a large bowl; toss with some of the reserved cooking water so the mixture stays loose.
Meanwhile, in a small saucepan combine the next six ingredients (through crushed red pepper) and 2 tablespoons water. Cook over medium, whisking constantly, until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Cover to keep warm.
Meanwhile, using a vegetable peeler, shave daikon radish into ribbons.
Divide noodle mixture among four large serving bowls. Add radish, carrots, and scallions. Drizzle with sauce and sprinkle with almonds.

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Harissa Almond Pasta with Spinach

Brandi Doming — Mon, 31 Mar 2025 17:18:33 +0000

Looking for a satisfying weeknight meal? This Harissa Almond Pasta from Brandi Doming’s new cookbook Vegan Wholesome is sure to deliver. “This bold-flavored pasta takes just a few minutes to put together and is spicy, creamy, and so delicious for a quick meal,” writes Doming. “The lentils add extra protein, iron, and body to the sauce and the spinach ups the nutritional benefits. Who knew pasta could be so healthy?!”

Tips

Adjust the heat: Two tablespoons harissa sauce will give a nice kick of heat, and 3 tablespoons will be quite spicy.

Nut-free version: Use tahini instead of almond butter.

Up the protein: Use gluten-free lentil pasta to boost the protein.

Recipe excerpted from VEGAN WHOLESOME: High-Protein Meals and Snacks to Energize and Nourish © 2025 by Brandi Doming. Published by Rodale Books, an imprint of Random House, a division of Penguin Random House LLC. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Yield: Serves 4

Time: 35 minutes

½ cup chopped red onion (180 grams)
¾ cup unsweetened, unflavored almond milk (or another plant-based milk)
2 to 3 tablespoons harissa, to taste (see tip, recipe intro)
2 tablespoons roasted almond butter (with no added oils/sugar; see nut-free tip, recipe intro)
1 tablespoon coconut aminos (15 grams)
1 tablespoon fresh lime juice, plus more to taste (15 grams)
¼ cup cooked red lentils, well drained (48 grams)
½ teaspoon garlic powder
Fine sea salt (optional)
Freshly ground black pepper (optional)
12 ounces pasta of choice, either wheat or gluten-free
4 large handfuls of fresh spinach, steamed (150 grams)
Red pepper flakes for garnish (optional)

Instructions

In a nonstick skillet, cook the onions with a splash of water over medium-low heat, stirring often, until they become caramelized and take on a brown color, 5 to 8 minutes. Add tiny bits of water if needed to prevent burning.
In a blender, combine the cooked onions, milk, 2 tablespoons of the harissa, the almond butter, coconut aminos, lime juice, cooked lentils, and garlic powder and blend until completely smooth. Taste and add more harissa if you want it spicier and more lime juice if you want it tangier. Add salt and/or pepper, if desired.
Bring a large pot of water to a boil for the pasta. Add the pasta, and cook according to the package directions. Drain well.
Add the pasta to bowls and top with desired amount of sauce and the cooked spinach. Garnish with pepper flakes, if desired.

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Zesty Macaroni with Black Beans and Corn

Laura Marzen, RD, LD — Tue, 11 Feb 2025 18:20:47 +0000

Ready in just 25 minutes, this one-pot pasta combines sweet corn, protein-packed black beans, and tangy tomatoes canned at their peak in a quick and tasty meal the whole family will love. Avocado Cream drizzled over the top adds creaminess and softens the acidity of the tomatoes—it’s an optional extra but worth making if you have an avocado on hand. If this dish looks more saucy in the pot than you’d like, cover the pot and let it stand for 10 to 15 minutes so the macaroni can absorb more liquid.

Avocado Cream

In a blender combine 1 large avocado, peeled and chopped; ⅓ to ½ cup unsweetened, unflavored plant-based milk; 1 tablespoon lime juice; ¼ teaspoon hot pepper sauce; 1 small clove garlic, chopped; and sea salt, to taste. Cover and blend until smooth.

Tips

For a smokier flavor: Instead of 1 tablespoon of paprika, use 2 teaspoons of regular paprika and 1 teaspoon of smoked paprika.

Gluten-free version: To make this gluten-free, use gluten-free macaroni.

For more inspiration, check out these tasty ideas:

Yield: Makes 14 cups

Time: 25 minutes

2 15-oz. cans no-salt-added black beans, rinsed and drained (3 cups)
1 28-oz. can no-salt-added crushed tomatoes
2 cups frozen whole kernel corn
1 14.5-oz. can no-salt-added diced tomatoes
12 oz. dried whole grain macaroni
¾ cup chopped onion
4 cloves garlic, minced
1 tablespoon paprika (see tip, recipe intro)
1½ teaspoon sea salt
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
3½ cups low-sodium vegetable broth
⅓ cup chopped fresh cilantro (optional)
Lime zest
Avocado slices
Avocado Cream (optional) (see tip, recipe intro)

Instructions

In a 6-quart Dutch oven combine the first 12 ingredients (through black pepper). Stir in broth. Press down on ingredients with the back of a spoon so macaroni is submerged in liquid.
Bring to boiling; reduce heat. Cover and simmer 6 to 8 minutes or until macaroni is tender.
Stir in half of the cilantro (if using) and garnish with lime zest. If you like, top with the remaining cilantro, the sliced avocado, and Avocado Cream.

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Coconut Curry Noodle Bowls with Mushrooms

Laura Marzen, RD, LD — Mon, 20 Jan 2025 23:05:25 +0000

These 30-minute, one-pot curry noodle bowls are perfect for a satisfying weeknight meal—and you won’t be left with a pile of dishes! Mushrooms, pad Thai noodles, cauliflower florets, and shredded carrots add texture, but it’s the creamy broth featuring red Thai curry paste and coconut milk that takes this one over the top. Don’t be surprised to find yourself slurping up every last bit! Garnish with cilantro and lime for a bright flavor punch.

Tips

Carrot shreds: To make long, thin carrot shreds, use a spiralizer or a julienne peeler.

Coconut milk: Before measuring the coconut milk, pour the contents of the can into a bowl and whisk until smooth.

Make your own mirepoix: The formula for making your own is 2 parts chopped onion to 1 part each diced celery and diced carrot. For this recipe, you need 1 cup chopped onion plus ½ cup each of diced carrot and celery.

Where to buy mirepoix: Trader Joe’s sells it fresh in 14.5-oz. tubs, and you can find it fresh near the bagged greens at many supermarkets. Cascadian Farm, Kroger, and other stores sell it frozen.

For more inspiration, check out these tasty ideas:

Yield: Makes 12 cups

Time: 30 minutes

8 oz. sliced fresh button mushrooms (3 cups)
2 cups fresh or frozen mirepoix (10 to 12 oz.)
4 cloves garlic, minced
2 to 3 tablespoons oil-free Thai red curry paste, such as Thai Kitchen
8 cups low-sodium vegetable broth
½ teaspoon sea salt
12 oz. dried brown rice pad Thai noodles
4 cups small fresh cauliflower florets
2 cups long thin shreds carrot
½ of a 13.5-oz. can unsweetened light coconut milk (about ¾ cup) (see tip, recipe intro)
½ cup fresh bean sprouts (optional)
¼ cup chopped fresh cilantro
Lime wedges

Instructions

In a 6-quart pot cook mushrooms, mirepoix, and garlic over medium 6 to 8 minutes or until just tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in curry paste.
Add broth and salt; bring to boiling. Add noodles; cook 2 minutes. Add cauliflower; cook 4 to 5 minutes more or until noodles and cauliflower are just tender, stirring frequently and adding carrot the last minute of cooking.
Stir in coconut milk and bean sprouts (if using). Cook over medium-low 1 minute or until heated through. Sprinkle servings with cilantro and serve with lime wedges.

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Giuseppe Federici’s Pasta Con i Broccoli (Pasta with Broccoli)

Giuseppe Federici — Fri, 10 Jan 2025 18:18:23 +0000

Giuseppe Federici has amassed over a million followers across TikTok and Instagram with his vegan takes on classic Italian recipes, and he says this easy broccoli pasta is one of his most viral recipes yet. “So many people tell me they make it at least once a week,” he writes in his new cookbook, Italian Cooking with Nonna. The dish is also a winner with his biggest cooking inspiration: his grandmother. “This is Nonna’s all-time favorite pasta dish. Nonna says she doesn’t get to make it as often as she likes because Nonno only likes to eat pasta with tomato sauce every single day!” Try the tasty recipe, and check out our Q&A with Federici here!

From Italian Cooking with Nonna: 80+ Plant-Based Recipes Inspired by Classic Italian Dishes

Yield: Makes 2 servings pasta + 1¼ cups parmesan

Time: 20 minutes

Ingredients

FOR CASHEW PARMESAN

1⅓ cups raw cashews
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1½ teaspoons onion powder
1 teaspoon flaky sea salt

FOR PASTA

1 large head broccoli
2 cloves garlic
½ leek
2 green onions
7 oz (200 g) pasta of your choice (farfalle, penne, orecchiette)
1 teaspoon vegetable stock seasoning mix
Sea salt and freshly ground black pepper
1 tablespoon toasted bread crumbs, plus extra

Instructions

For Cashew Parmesan, combine all ingredients in a food processor or high-speed blender. Blend for around 30–60 seconds, until a fine powder is formed. Set aside.
Bring a saucepan of salted water to a boil.
Break or slice the broccoli into small chunks, keeping the stalks in too, and boil for 5–6 minutes.
While the broccoli is cooking, finely slice the garlic, leek, and green onions. In a medium sauté pan cook over medium until soft (5–10 minutes), adding water, 1–2 tablespoons at a time, as needed to prevent sticking.
Remove the cooked broccoli from the pan using a slotted spoon and place on a cutting board. Don’t discard the water! Chop the broccoli into smaller chunks and add to the pan of leeks.
Add your pasta to the same pan of water you used to cook the broccoli, and cook until al dente. Nonna’s favorite shape for this dish is farfalle or “butterfly,” but penne or orecchiette also work well.
Season the broccoli mixture with salt and pepper. Dissolve the stock seasoning mix in a ladle of the pasta cooking water (approx. ½ cup [120ml]) and add to the vegetables.
When the pasta is al dente, transfer it to the vegetable pan, add the bread crumbs, and mix everything together. Add another ladle of pasta water here, if needed, to help loosen the mixture.
Turn off the heat and serve immediately, with Cashew Parmesan, if you like, and extra toasted bread crumbs. Store leftover Cashew Parmesan in an airtight container in the refrigerator up to 2 weeks.

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Mediterranean Pasta Bake with Mushrooms and Eggplant

Laura Marzen, RD, LD — Thu, 26 Dec 2024 16:13:00 +0000

This scrumptious Mediterranean pasta bake combines the flavor-melding magic of casseroles with the convenience of pasta, and it requires just 20 minutes of active prep time. The quick blender sauce tastes fresher than anything out of a jar, and it comes together in a jiffy. There’s no need to turn on the stovetop with this recipe—throw the dried pasta, sauce, mushrooms, and eggplant into a baking dish with some water, then cover with foil and bake. Be sure to seal the foil tightly around the edges so the pasta cooks fully and the casserole stays saucy. This hunger-busting pasta bake tastes great with a garden salad and a chunk of whole grain bread.

Tips

Cashews: Soak cashews in enough very hot water to cover for 15 minutes; drain and rinse.

Gluten-free version: To make this gluten-free, simply opt for a gluten-free variety of whole grain pasta.

For more inspiration, check out these tasty ideas:

Vegan Pastitsio with Lentils (Greek Lasagna)
Creamy Baked Fettuccine with Kale (new recipe, add link)
Sweet Potato Lasagna

Yield: Makes 8 cups

Time: 1 hour 15 minutes

1 14.5-oz. can no-salt-added diced tomatoes
¾ cup jarred roasted red peppers, drained
¾ cup chopped onion
½ cup raw cashews, soaked (see tip, recipe intro)
3 tablespoons nutritional yeast
2 tablespoons balsamic vinegar
4 cloves garlic, minced
2 teaspoons dried Italian seasoning
1½ teaspoon sea salt
½ teaspoon freshly ground black pepper
12 oz. dried whole grain rotini or penne pasta
1 9- to 10-oz. eggplant, trimmed, peeled, and cut into 1-inch pieces (about 3 cups)
8 oz. sliced fresh cremini or button mushrooms
½ cup chopped fresh basil (optional)

Instructions

For sauce, in a blender combine the first 10 ingredients (through black pepper). Cover and blend until very smooth, scraping sides as needed.
Preheat oven to 425°F. In a very large bowl combine sauce with 2½ cups water. Add pasta, eggplant, and mushrooms; stir until well combined, making sure all pasta is coated with sauce. Spoon pasta mixture into a 3-quart rectangular baking dish, spreading evenly. Cover tightly with foil.
Bake 45 to 55 minutes or until pasta is tender. Carefully loosen foil and let stand 5 to 10 minutes before serving. Sprinkle servings with basil (if using).

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Creamy Baked Fettuccine with Kale

Nancy Macklin, RDN — Tue, 17 Dec 2024 18:36:36 +0000

This one-dish baked fettuccine with cherry tomatoes and kale is a great hands-off recipe that results in succulent flavors and requires very little washing up. It’s so easy! Grab a baking dish, add tomatoes, aromatics, and fresh rosemary, and roast for 20 minutes, letting the flavors intensify. Then, add the pasta—we advise breaking the dry fettuccine into pieces before stirring in—broth, kale, and hummus, and leave it to cook for half an hour. The hummus, tomatoes, and broth create a zesty sauce that cooks the pasta, and you get to put your feet up while the oven does the heavy lifting. Sprinkle with sliced Kalamata olives just before serving. Enjoy it as it is or with a garden salad for extra greens.

Tips

Oil-free hummus: If you’re having trouble finding oil-free hummus, you can make your own with this easy 10-minute hummus recipe.

Gluten-free version: To make this gluten-free, use gluten-free fettuccine.

For more inspiration, check out these tasty ideas:

Yield: Makes 8 cups

Time: 60 minutes

2 pints cherry tomatoes
1 medium onion, cut into slivers
6 cloves garlic, thinly sliced
2 teaspoons chopped fresh rosemary
2 cups low-sodium vegetable broth
8 oz. dry whole grain fettuccine, broken into 3-inch pieces
4 cups chopped fresh kale leaves
½ cup oil-free hummus
1 tablespoon apple cider vinegar
Sea salt and freshly ground black pepper, to taste
¼ cup sliced Kalamata olives
2 tablespoons nutritional yeast

Instructions

Preheat oven to 400°F. Place tomatoes, onion, garlic, and rosemary in a deep 3-quart baking dish. Roast 20 minutes or until tomatoes start to break down. Reduce oven temperature to 350°F.
Stir in broth and 2 cups water. Add fettuccine and kale; lightly toss to combine. Top with spoonfuls of hummus. Cover dish with foil.
Bake 20 to 30 minutes or until fettuccine is tender. Add vinegar and mix well. Season with salt and pepper. Top with olives and nutritional yeast.

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Veggie Mac and Cheese with Sun-Dried Tomatoes

Ellen Boeke — Thu, 12 Dec 2024 18:22:58 +0000

If you’ve got some leftover veggies in the fridge and pasta in the cupboard, you’re halfway to creating this simple, seven-ingredient (not counting salt and pepper) mac and cheese, which is kid-friendly and perfect for busy weeknights. The “cheese” sauce—featuring cashews, carrots, and aquafaba (liquid from a can of chickpeas)—may be your new go-to when you want something creamy but healthy. Chopped sun-dried tomatoes add pops of tangy flavor, while beans lend extra heft. You can use any variety of cooked beans in this recipe; chickpeas are a great option, especially if you’re already opening a can for the aquafaba.

Tips

Gluten-free version: To make this gluten-free, use gluten-free pasta.

For more inspiration, check out these tasty ideas:

Vegan Chili Mac and Cheese
Spring Veggie Mac and Cheese with Vegan White Cheddar Sauce
Butternut Squash Mac and Cheese with Broccoli
Or check out our full roundup of Healthy, Delicious Vegan Mac and Cheese Recipes.

Yield: Makes 10 cups

Time: 30 minutes

12 oz. dried whole grain macaroni or other short pasta
2 cups chopped leftover roasted, grilled, or sautéed vegetables
1 cup no-salt-added cooked beans
¼ cup sun-dried tomatoes (not oil-packed)
½ cup raw unsalted cashews
¾ cup chopped carrots
½ cup aquafaba (liquid from canned no-salt-added chickpeas)
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper

Instructions

Prepare pasta according to package directions. Reserve 1 cup of the pasta cooking water. Drain pasta; return to pot. Add vegetables and beans to pasta. In a small bowl combine ¼ cup of the hot pasta cooking water and the sun-dried tomatoes; let stand 10 minutes. Drain and reserve soaking liquid; chop sun-dried tomatoes and add to pasta.
For sauce, in a small saucepan cover cashews and carrots with water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until carrots are tender; drain. Place cashews and carrots in a blender along with aquafaba, ¼ cup of the reserved pasta cooking water, the reserved sun-dried tomato water, the salt, and pepper. Cover and blend until smooth.
Add sauce to pasta mixture; toss to coat. Add additional pasta cooking water, a little at a time, if needed to make creamy. Heat through over medium, stirring occasionally.

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Vegan Pastitsio with Lentils (Greek Lasagna)

Darshana Thacker Wendel — Thu, 03 Oct 2024 17:37:14 +0000

Pastitsio is the Greek answer to lasagna and typically features ground meat and a bechamel sauce. In this vegan pastitsio, whole grain penne is layered with cinnamon- and nutmeg-laced lentils and a creamy potato-based “cheese” sauce. You can make the sauce in advance and refrigerate it for up to a week or freeze it for up to a month. It will thicken as it cools, so you may need to thin it with more milk to get a thick yet pourable consistency. Serve this scrumptious casserole with a side salad for a hearty, family-friendly meal that’s perfect for when comfort food is the order of the day.

For more inspiration, check out these tasty ideas:

Yield: Makes one 3-quart casserole

Time: 50 minutes

2 lb. Yukon gold potatoes, peeled and cut into 1-inch cubes
3¾ cups unsweetened, unflavored plant-based milk
¾ cup nutritional yeast
1 tablespoon white wine vinegar
8 cloves garlic, minced
Sea salt and freshly ground black pepper, to taste
2 cups chopped yellow onion
3 15-oz. cans green or brown lentils, rinsed and drained (4½ cups)
1 28-oz. can no-salt-added diced tomatoes, undrained
2 tablespoons lemon juice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 lb. dry whole grain penne or rigatoni
¼ cup brown rice flour
Chopped fresh parsley (optional)

Instructions

Preheat oven to 375°F. For cheese sauce, place potato cubes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 minutes or until tender. Remove from heat. Uncover and cool slightly. Transfer one-third of the potatoes to a bowl.
Place the remaining potatoes in a blender. Add 1¾ cups of the milk, ¼ cup of the nutritional yeast, the vinegar, and two of the minced garlic cloves. Cover and blend until smooth. Season with salt and pepper. Add the remaining potatoes and pulse until slightly chunky.
In a large saucepan cook onion, the remaining garlic, and ¼ cup water over medium 10 minutes or until onion is tender, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in the next five ingredients (through nutmeg) and ½ teaspoon freshly ground black pepper; cook 10 minutes or until liquid is cooked off. Season with salt.
Cook pasta according to package directions, undercooking it by 2 minutes. Transfer cooked pasta to a large bowl.
In a medium bowl whisk together the remaining 2 cups milk, the remaining ½ cup nutritional yeast, and the rice flour until smooth; pour over pasta. Stir in cheese sauce until combined.
Spread half of the pasta mixture in a 3-quart baking dish. Spread lentil mixture over pasta, then top with the remaining pasta mixture. Bake 20 minutes or until the top is golden brown. Let cool slightly before serving. Sprinkle with fresh parsley (if using).

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Vietnamese Tamarind, Pineapple, and Brown Rice Noodle Soup

Cameron Stauch — Fri, 20 Sep 2024 17:07:25 +0000

With a perfect combination of sweet, tangy, and earthy, this invigorating Vietnamese-inspired brown rice noodle soup is a treat for the taste buds and makes an excellent light meal or appetizer. Sweet pineapple, umami-rich mushrooms, and earthy bamboo shoots balance the tang of tamarind, while crunchy celery and bok choy bring freshness. Juicy plum tomato quarters retain their shape and look stunning in each bowl, while fresh red chiles infuse every mouthful of the savory broth with mild to moderate heat. (If you’re not a fan of spice, feel free to dial back the amount of chiles or leave them out entirely.) Serve over cooked brown rice vermicelli noodles with a squeeze of lime juice and a garnish of chopped fresh Thai basil, scallions, and cilantro, and get ready to slurp!

Tips

Tamarind paste: For this recipe, look for Thai tamarind paste or cooking concentrate, such as Aroy-D or Cock Brand, in Asian grocers or the international aisle of your supermarket. Indian tamarind concentrates are too dark and sour for this soup.

Wear gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

For more inspiration, check out these tasty ideas:

Yield: Makes 10 cups soup + 2⅔ cups noodles

Time: 30 minutes

6 cups low-sodium vegetable broth
2 plum tomatoes, cut into 8 wedges each
4 oz. fresh white button or cremini mushrooms, halved or quartered
½ cup canned sliced bamboo shoots, rinsed and drained
1 stalk celery, thinly bias-sliced
⅓ cup finely chopped fresh pineapple
¼ cup Thai tamarind paste or concentrate (see tip, recipe intro)
1 large head baby bok choy, leaves separated and chopped (2 cups)
1 cup bean sprouts
1 tablespoon pure maple syrup
8 oz. brown rice vermicelli noodles
2 scallions, thinly sliced
Small handful fresh Thai basil leaves, large leaves torn
2 tablespoons coarsely chopped fresh cilantro
1 lime, cut into wedges
1 fresh long medium-hot red chile or 2 Thai bird chiles, thinly sliced (see tip, recipe intro) (optional)

Instructions

In a large pot combine the first seven ingredients (through tamarind paste). Bring to boiling; reduce heat. Cover and simmer 10 minutes. Add bok choy and bean sprouts. Simmer 2 minutes more, or until bok choy is crisp-tender. Stir in maple syrup.
Meanwhile, cook noodles according to package directions.
Divide noodles among serving bowls. Sprinkle with scallions, Thai basil, and cilantro. Ladle soup into bowls. Serve with lime wedges and top with chile slices (if using).

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